mini dutch apple pancakes
(3 ratings)
These puffy pancakes are baked in tapas pans to create individual servings. Serve with bacon or sausage if desired for a perfect Pennsylvania Dutch breakfast.
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(3 ratings)
yield
2 serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For mini dutch apple pancakes
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1 Tbspunsalted butter
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1 lggranny smith appled, peeled, cored, cut into 1/2-inch slices
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3 Tbspsugar
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1/2 tspground cinnamon
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3 lgeggs
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3/4 call purpose flour
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3/4 cmilk
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1 Tbspsour cream
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1/8 tspsalt
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1 tsplemon zest, grated
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confectioner's sugar, for dusting
How To Make mini dutch apple pancakes
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1Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.
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2In a nonstick saute pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and saute, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
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3In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.
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4Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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